Soberdough Brew Bread out of Nashville is advertised as “Pour. Stir. Bake!” We tried it and the answer is: yes, it’s true. Super easy and tasty with the lingering hint of ale should you choose to use beer.
What we said
Momo (Sun-dried Tomato) – It was surprisingly sweet and had more of the consistency of dessert bread. I thought the slice of bread was better toasted with melted cheese on it.
Kiwi (Cheesy Garlic) – This loaf probably would have turned out well if I had the right ingredients on hand. Problem #1 was that I didn’t have shredded cheese and opted to break up cheese slices. Problem #2 was using the wrong beer. So I highly recommend following the guidelines.
Ume (Everything But The Bagel) – I enjoyed it. I used a Hefeweizen and you still got the slight beer tang so I’d opt for the carbonated water if that’s not your thing. I reheated it in a pan with butter and I’d recommend it.
Mysa (Apple Fritter) – Cozy Fall flavor reminiscent of pumpkin spice. I thought the Great Pumpkin ale complimented the bread nicely. I was expecting a pumpkin bread loaf texture, but this was more dense than I anticipated.
The Final Tidbit
We would enjoy trying more flavors from Soberdough Brew Bread, especially their sweet offerings.
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